Gingeriest Molasses Cookies



2 1/4 cups all-purpose flour

1/2 teaspoon ground ginger

1 teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar

1/4 cup unsulphured molasses

1 large egg

3 1/2 ounces (1/2 can)  Ginger Chips

Granulated Sugar for coating


Preheat oven to 375 F. Sift dry ingredients together, in medium-sized bowl, whisk, and set aside. In electric mixer fitted with paddle attachment (or you can use hand mixer), cream butter and brown sugar until light and fluffy (about 2 mins). Add egg and molasses and mix for another minute or so, until well-blended. Add dry ingredients to mixer and mix until well incorporated. With the mixer on the lowest setting, mix in ginger chips.

With a cookie scoop (or 2 spoons), make equal balls of dough (2"), then roll in granulated sugar. Place on cookie sheet with parchment paper or baking mat, approximately 2" apart. Using the palm of your hand, gently flatten each ball slightly. Refrigerate sheets for approximately 15 minutes, then bake on middle rack (one sheet at a time works best), for 8-10 minutes. Be careful not to overbake, because they are meant to be chewy. Let cookies cool on sheet before gently removing to cooling rack. Makes approximately 18 med-large cookies.